Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 medium kohlrabi

1 medium turnip

1 small rutabaga

4 medium carrots, halved crosswise

4 medium leeks (white portion only), sliced

12 fresh cauliflowerets

MUSTARD SAUCE:

1/4 cup butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon salt, optional

Pinch pepper

1 cup milk

1 to 2 tsp Dijon mustard

Instructions: Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender. Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard. Drain vegetables; serve with warm mustard sauce.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving with 2 tablespoons sauce (prepared with margarine and skim milk and without salt) equals 1 starch, 1 vegetable, 1 fat; also, 152 calories, 146 mg sodium, 1 mg cholesterol, 22 gm carbohydrate, 4 gm protein, 6 gm fat.

Serves: 8

Food Exchanges: